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Crispy Reuben Pinwheels Recipe Easy Homemade Appetizer with Melty Swiss Cheese

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These crispy Reuben pinwheels combine toasted rye bread, melty Swiss cheese, corned beef, and tangy sauerkraut into a quick, easy, and crowd-pleasing appetizer perfect for snacks or parties.

Ingredients

Scale
  • 8 slices rye bread, crusts trimmed
  • 8 ounces corned beef, thinly sliced
  • 6 ounces Swiss cheese, sliced thin (Emmental or Gruyère recommended)
  • 1 cup sauerkraut, well-drained and patted dry
  • 1/4 cup Thousand Island dressing
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon caraway seeds (optional)
  • Freshly ground black pepper, to taste

Instructions

  1. Trim the crusts off the rye bread slices to create even squares about 4.5 inches each. Use a rolling pin to gently flatten each slice until about 1/8 inch thick. (Approx. 5 minutes)
  2. In a small bowl, combine the Thousand Island dressing with freshly ground black pepper and caraway seeds if using. (2 minutes)
  3. Lay one flattened bread slice on a clean surface. Spread about 1 tablespoon of the dressing mixture evenly over the surface, leaving a small border at the edges. Layer 1 ounce of corned beef evenly on top, then sprinkle with 2 tablespoons of well-drained sauerkraut. Finally, add 3/4 ounce of Swiss cheese slices over the sauerkraut. (5 minutes)
  4. Starting at one edge, carefully roll the bread slice tightly into a log, pressing gently to keep the layers compact. Repeat with all slices. Using a serrated knife, slice each roll into 1-inch thick pinwheels. (10 minutes)
  5. Preheat oven to 375°F (190°C). Arrange the pinwheels cut-side up on a parchment-lined baking sheet, spaced about 1 inch apart. Brush the tops and sides lightly with melted butter. (5 minutes)
  6. Bake the pinwheels for 15-18 minutes or until the bread is crisp and golden and the Swiss cheese is melted and bubbly. Check after 12 minutes to avoid burning. (15-18 minutes)
  7. Let the pinwheels cool for 3-5 minutes on the baking sheet before serving warm.

Notes

Drain sauerkraut thoroughly to avoid soggy pinwheels. Use fresh deli corned beef for best flavor. Brush melted butter on outside before baking for a crispy crust. Pinwheels can be assembled ahead and refrigerated up to 24 hours or frozen raw and baked from frozen with extra bake time. Avoid microwaving leftovers to keep crispiness.

Nutrition

Keywords: Reuben pinwheels, appetizer, Swiss cheese, corned beef, sauerkraut, rye bread, easy snack, party food

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